Art
J-GLOBAL ID：200902029341117291   Reference number：84A0012506

Shrinkage, porosity and bulk density of foodstuffs at changing moisture contents.

水分含量変化に伴う食品の収縮,多孔性およびかさ比重
Author (3)：
LOZANO J E

About LOZANO J E

, 
ROTSTEIN E

About ROTSTEIN E

, 
URBICAIN M J

About URBICAIN M J


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 48  Issue： 5  Page： 1497-1502,1553  Publication year： Sep. 1983 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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porosity (property)

About porosity (property)

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
void

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
水分含量

About 水分含量

, 
食品

About 食品

, 
収縮

About 収縮

, 
多孔性

About 多孔性

, 
かさ比重

About かさ比重


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